This way, induced maturation was born, a new technique based on the use of ultrasounds, the only one studied, calibrated and patented by our ncg team, and validated by research studies run by two italian Universities on every kind of food.

The waveco method allows you to improve the procedures you usually perform in your kitchen while shortening preparation time, reducing cooking temperature and improving the subsequent phase of food storage, thanks to the action of ultrasounds, which reduces the bacterial load and therefore considerably extends the shelf life of the final product.

Based on the results obtained inthe tests run at the University, induced maturation permits an immediate reduction in the bacterial count, equal to 3.0 logarithms, which ensures the conservation of any food for much longer, increasing therefore the food safety and enhancing the optimisation of a food product.

All the research and experimenting run by the University Team of Teramo, led by Dr. Luca Pennisi, have been recently recognised and the effectiveness of the induced maturation technique has been validated by the publication of said results in the scientific journal The Italian Journal of Food Safety.
The aim of the published research was to evaluate the effects of focused ultrasounds produced by waveco’s induced maturation on the inactivation of Listeria monocytogenes (LM) in smoked salmon. In the findings of said publication, it is demonstrated how waveco’s induced maturation© is effective in reducing drastically the bacterial load without altering the organoleptic characteristics of the food.